Savory Spaghetti Squash Recipes

Here are a few of my favorite recipes that utilize butternut squash.  This delicious winter squash as a nutty flavor.  The taste is similar to pumpkin.  It can be used in casseroles, breads, roasted, toasted, pureed and more.  Butternut squash is full of vitamin A, which is a powerful anti-oxidant. It is also rich in B-complex group of vitamins including riboflavin, niacin, floats, and thiamin.  Try these recipes and see how yummy healthy food can taste!

Savory Spaghetti Squash:

– medium sized spaghetti squash

-1 1/2 tsp. olive oil

-1/2 cup chopped onion

-14 oz chopped tomato (try tomatoes in a carton or PBA free can)

-2 cloves garlic

-1/4 tsp. salt

-1/2 tsp Italian seasoning

-pinch of red pepper flakes

-1/4 cup low-fat cheddar cheese (could use fat-free feta or gorgonzola)

 

There are two methods to cook spaghetti squash:

1. Carefully split in half, lengthwise.  Scoop out the seeds before cooking (I use a grapefruit spoon to scoop them out). Cook in 375 degree oven for 15 minutes with 1/4 cup water in dish.  Let cool. Drag the fleshy side with a fork till removed

2. Carefully split in half, lengthwise.  Scoop out the seeds before cooking.  Cook in a microwave safe dish one side at a time with 1/4 cup water in the bottom on high for 7 minutes.  Let cool.  Drag the fleshy side with a fork till removed.

 

-Cook the spaghetti squash till cooked al dente.

-Heat oil in a sauté pan, on medium high heat

-Cook garlic and onion till softened

-Add tomato with spices, let simmer for 5 minutes

-Add spaghetti squash and mix well

-Remove from heat and add cheese, mix well and serve

 

Curried Spaghetti Squash:

-1 medium spaghetti squash

-1/2 cup shopped onion

-1 tablespoon. sesame oil

-1 garlic clove, minced

-1 tsp. salt

– pepper to taste

-1 tsp. yellow curry powder

-1/3 cup yellow raisons

-1/4 cup roasted pine nuts

 

There are two methods to cook spaghetti squash:

1. Carefully split in half, lengthwise. Scoop out the seeds before cooking (I use a grapefruit spoon for scooping them out). Cook in 375 degree oven for 15 minutes with 1/4 cup water in dish. Let cool. Drag the fleshy side with a fork till removed

2. Carefully split in half, lengthwise. Scoop out the seeds before cooking. Cook in a microwave safe dish one side at a time with 1/4 cup water in the bottom on high for 7 minutes. Let cool. Drag the fleshy side with a fork till removed.

 

-Cook the spaghetti squash till cooked al dente.

-Heat oil in a sauté pan, on medium high heat

-Cook garlic and onion till softened

-Add raisins, curry, salt pepper and squash

-Mix well

-Before serving, sprinkle with pine nuts

 

Print this post

Submit a comment